EXPERIENCE, TECNIQUE, PASSION

From the harvest to the bottle:
Prosecco DOC is born like this

— THE WINEMAKING PROCESS

September, a precious moment: between the end of August and the beginning of September, the Prosecco DOC grapes are perfectly ripe, in order to optain a high-quality wine, thanks to the right presence of sugar, acidic part and the aromatic substances typical of Prosecco DOC.

After the practice of the harvest, the grapes reach the cellar quickly, due to avoid unusual fermentation, and thus, to protect the most fragile organoleptic parts.

Here starts the most charming journey: the one that will make the most appreciated wine all over the world.

TRANSFORMATION AFTER TRANSFORMATION

Only the best soil for a great DOC wine

Discover the territory

How the real Prosecco DOC is made

ALL THE PHASES, FROM THE CELLAR TO THE TASTE

Once in the cellar, after having been divided from the stalk, white grapes are slightly pressed to divide the wort from the peels.  The wort, which means the grapes juice, rests at low temperatures in order to allow solid parts to go down.

In the rosé version, the Pinot Noir grapes are pressed, and then, preserved in a tank to allow the maceration phase, that is the process of transfer of the coloring parts (polyphenols) from the peel to the wort.

Once obtained the clear wort, it ferments thanks to selected yeasts at a temperature, of around 18°C for 15/20 days. In this phase, called fermentation,  the yeasts turn the sugar in the wort into alcohol, making wine.  

After the fermentation, the wine is filtered in order to remove all the yeasts leftover and make the product as clear as possible, to be bottled in the case of the Tranquillo version, or to make it stable waiting for the second fermentation with the Martinotti method, for the Frizzante, Spumante and Spumante rosé version.  

The second fermentation makes Prosecco DOC Frizzante and Spumante, last at least 30 days, and it lasts at least 60 days for the Rosé variety. The process happens naturally thanks to the yeasts as in the first fermentation, but in this case the liquid is held in big tanks called autoclave, and it allows Prosecco DOC to obtain its famous bubbles. Beside this, thanks to a controlled temperature system, the enologists are able to manage the fermentation to maintain the right sugar content, to give harmony and balance to Prosecco DOC.

When the product is ready to be bottled, the certification phase starts. In this case, the the Valoritalia control body verifies the ducumentation of each batch of wine and, then, the chemical and sensorial analysis is carried out to ensure the characteristics required by the production specification.

Only once these checks have been successfully achieved, the product will be declared as compliant  and finally becomes Prosecco DOC

Once obtained the certification, the control body Valoritalia, give to the company the qualifying certification and a number of State marking as the total amount of certified product. 

Then the company will bottle and put the label on the product in compliance with the current rules. After a brief period of ageing in the bottle, Prosecco DOC is ready to be sold and tasted.

THE EVOLUTION OF A BELOVED WINE ALL AROUND THE WORLD

How Prosecco DOC Rosé was born

Prosecco DOC Rosé is the evolution of an already world-famous wine. It is produced only in the sparkling type and in the drier versions: from Brut Nature to Extra Dry.

The winemaking process follows the same steps as for Prosecco DOC: the difference lies in the fact that, in the case of Prosecco DOC Rosé, the red vinification of the Pinot Noir is carried out.

Once this phase is completed, the Pinot Noir wine is blended for a percentage of between 10 and 15% with Glera: thus obtaining a wine with a pale pink color to be used for sparkling wine production.

From here on, the process for obtaining the famous bubbles is the same as for Prosecco DOC, with the difference that the sparkling process cannot last less than 60 days. The longer the sparkling process is, in fact, the greater will be the Prosecco DOC rosé stability and roundness.